Real Cooking Event Catering

These two canapes are an example of our innovative food design

The inspiration behind the spaghetti towers came from Spanish chef Tony Botella. His cocktail food creations are at the forefront of food design. Spain is famed for its tapas style food and modern chefs have taken this forward to design dishes from other cuisines in the tapas style. Here we see that a simple bowl of spaghetti carbonara can be reshaped into a delicious canape. They are served at room temperature and topped with finely grated Parmesan. There is a choice of flavours that include; pine nut pesto,and squid ink pasta with cherry tomato and chilli.

Crispy pork and spicey miso is an entree dish on the menu at Nobu restauants worldwide. I have spent time in both Nobu kitchens in London. Over the years they have become the places to be seen, but its the food that does it for me.

The pork is slowly braised for 4 or so hours in a stock of ginger salt and garlic. It is then cooled and laid flat. After removing the bone, excess skin and fat it is fried in the pan until golden and crispy. Topped with a spicey miso dressing chopped shallots and chives.